Cheesecake ( chocolate marbled )

Yield: 4 servings

Measure Ingredient
2 cups Chocolate cookie wafer
\N \N Crumbs
½ cup Confectioners' sugar
½ cup (1 stick) butter -- melted

FILLING: 2 env. unflavored gelatin ½ c. cold water ⅓ c.

all-purpose flour ¾ c. granulated sugar, divided 1½ c. milk 4 egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract ½ Chill.

For Filling: Sprinkle gelatin over water to soften. Combine flour and ¼ cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm.

Melt chocolate pieces with ⅓ cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm.

Beat cottage cheese 5 minutes on highest speed of mixer. Ble Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture.

Whip remaining ⅔ cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture.

Spoon about ⅓ of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used.

Chill several hours to overnight. To serve, place cake on serving plate; carefully remove sides of pan. Yields one 9 inch cake.

Serving size: 1/16 of recipe, 328 calories per serving.

From: Kaz Langridge Date: 24 Feb 96

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